The Greek carob has negligible amounts of fat and contains no caffeine. It also boasts significant amounts of B vitamins, potassium, folate, iron, calcium, and fiber. In addition, scientists have discovered the malty powder plays host to a bevy of phenolic compounds, including the renowned cancer fighters myricetin and quercetin. Not surprisingly, several lab studies have demonstrated carob’s ability to prevent and inhibit the growth of colon and cervix cancer cells.The carob of Greece tree comes in separate male and female trees. Flowers of the male are stamen clusters with pollen, producing a very strong odor, while the female produces small, yellow, aromatic flowers (pistals), grouped in clusters. Both male and female flowers produce nectar and attract large numbers of insects. As they are unable to self-pollinate, this is a task left to insects, bees and the wind.
Export Carob of Greece honey is somewhat rare and is available through commercial Carob tree farming. Harvested in the autumn, Carob honey is dark amber and crystallizes easily into a soft coarse texture. This delicious honey has a warm flavor with a medium aromatic intensity. It is infused with chocolate and herbal overtones and has a slightly bitter aftertaste. It is a unique and delicious honey.
The good news doesn’t end there. Carob exporter has also been shown to lower LDL (bad) cholesterol and has even been touted by Italian researchers as a natural alternative to tranquilizers due to its anti-anxiety properties.carob contains is what it does not. Unlike commercial chocolate,Greek carob does not contain theobromine, caffeine, phenylethylamine or fromamide. These are stimulants that can cause migraines and allergic reactions in some people and are toxic to dogs and cats. People who are allergic or sensitive to chocolate can use carob powder as a chocolate substitute in any recipe. Carob also contains fewer calories than chocolate, and, because it is naturally sweet, the amount of added sugar in a recipe can be reduced when replacing carob with chocolate.
Export carob of Greece has been known for at least 4,000 years. In the Gospels of Matthew and Mark we read that John the Baptist ate in the desert of “wild honey locusts,” a possible allusion to the shape of carob pods. For this reason, Carob beans are known in England as “St. John ‘s bread.” carob is often used as a healthy substitute, as it lacks caffeine and has less fat than chocolate. A native of the Mediterranean and possibly the Middle East, it was carried around the world by explorers and settlers.
Carob is not only a safe chocolate-like alternative for migraine sufferers and the caffeine sensitive—research indicates it’s also a health-enhancing food we should appreciate for its own merits.carob’s inclusion in the diet offers some amazing health benefits. But what about its taste? While carob is often recommended as a replacement for chocolate, its flavor is only somewhat reminiscent of chocolate. In truth, carob has its own distinct malty, caramel-like sweetness that can add new depths to sweet and savory dishes alike. Available in powder form or chips, it can be used in myriad ways, as the following recipes demonstrate.
Carob of Greece (also known as carob powder) comes from the pod of the Mediterranean carob tree. The pod contains seeds, which are dried, roasted, and ground to make a fine powder teeming with both flavor and disease-fighting nutrients.carob pulp has been found to affect blood lipids in animals in a similar manner as soluble dietary fibre. To investigate whether a carob pulp preparation containing high amounts of insoluble fibre has a beneficial effect on serum cholesterol in humans. Volunteers (n = 58) with hypercholesterolemia were recruited to participate in a randomised, double- blind, placebo-controlled and parallel arm clinical study with a 6 week intervention phase. All participants consumed daily both, bread (two servings) and a fruitbar (one serving) either with (n = 29) or without (n = 29) a total amount of 15 g/d of a Greek carob exporter preparation (carob fibre). Serum concentrations of total, LDL and HDL cholesterol and triglycerides were assessed at baseline and after week 4 and 6.
